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Dairy, Meats Polish Polish, Pies, Ceideburg 2 1 Servings

INGREDIENTS

1/2 lb Cream cheese, softened
1/2 lb Sweet but butter, softened
2 c Flour
3 tb Butter
2 c Fresh mushrooms, finely chopped
1 sm Onion, minced
1/3 lb Lean ground pork
1 ts Salt
Freshly ground black pepper
3 tb Fresh dill, chopped, or 1 tablespoon dried
2 tb Tomato paste
2 tb Dry sherry
1/3 c Sour cream

INSTRUCTIONS

PASTRY
FILLING
Pastry:  Combine cream cheese and butter; mix well.  Add flour and mix
thoroughly .  Form into 2 balls, wrap in waxed paper and refrigerate
for at least 2 hours.
Filling:  In a large frying pan, heat 2 table spoons butter over
moderately high heat.  Add mushrooms and onion, saute, stirring, for
about 1/2 minute. Remove mixture; set aside.
In the same pan, heat 1 tablespoon butter, add pork; brown quickly.
Drain off liquid and discard.  Add salt, pepper, dill tomato paste
and sherry; simmer over low heat for about 10 minutes, stirring
frequently.
Add mushrooms and simmer another few minutes.  Remove from heat, stir
in sour cream and mix well.  Chill for 2 to 3 hours.
Assembly:  Roll out chilled dough.  Cut into 2-inch circles.  Place 1
tablespoon chilled filling in each circle and fold over to close.
Seal edges with tines of fork.
Place piroshkis on an ungreased baking sheet; bake in a 350F oven for
12 to 15 minutes, or until light golden brown.  Let stand for a few
minutes before serving.  Serve hot or at room temperature.
Makes about 24.
Adapted from "Ethnic Cuisine " by Elizabeth Rozin.
From the San Francisco Chronicle, 8/10/88.
Posted by Stephen Ceideberg; November 11 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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